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There are two lines of thought on smoking poultry. Some say low and slow around 225 others will smoke them at 300-350. Personally I find I get more smoke flavor at 225 but a kind of rubbery skin at 325 or so I get some smoke flavor and a crispy skin.
Some that smoke them at 225 will crisp them up on either a grill or in the oven and others take the skin off or eat it the way it is